Instant Pot or pressure cooker or 6 quart stockpot or large slow cooker
Ingredients
4pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them such as short ribs, knuckle bones, or soup bones
2medium unpeeled carrots, cut into 2 inch pieces
1medium leek, end trimmed, cut into 2 inch pieces
1medium onion, quartered
1garlic head, halved crosswise
2stalks celery, cut into 2 inch pieces
2bay leaves
2tbspblack peppercorns
1tbspcider vinegar
Instructions
Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
Srape the roasted bones and vegetables into the Instant Pot along with the juices. Add water to the recommended level on your pressure cooker or Instant Pot .Set the Instant Pot for 2 hours. After the two hours do a quick release and remove the bones, leaving the other ingredients. When the bones are cool enough to handle, remove the meat from the bones and reserve for making Vegetable Beef Soup. Then add the bones back to the broth and vegetables in the Instant Pot and set for another 4 hours. At the end, allow the pot to release on it's on. If using a stockpot: Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.